Beef chili may come to mind when you think of the classic, cozy meal, but turkey chili deserves its chance to shine. This easy recipe is full of warm spices and double the amount of beans for a thick, meaty chili that’s every bit as filling as the classic. The key for the best turkey chili is to develop flavor slowly—with the right spices and amount of time, you can have an extra-flavorful chili that just might rival your other favorite versions. Here's everything you need to know:
Top tips for making turkey chili:
— The key for the best turkey chili. The secret to this recipe? Develop flavor slowly. Build the spices and let the chili simmer for a long time. Don’t be shy with tasting and adding more spices or salt throughout.
— How to thicken your chili. As it simmers, the chili will thicken and become more and more flavorful. If it starts to get too thick, you can add just a little bit of water, about 1/2 cup, and cover it with a lid as it continues to simmer.
What should I serve turkey chili with?
Chili toppings are always the best part of the bowl. I like it topped with lots of shredded cheddar and crushed saltines. Fritos or tortilla chips are always a good choice too. Avocado and sour cream add a nice creaminess that will tame the spice levels for those that don’t like things too spicy. Or take a note from Cincinnati chili and serve over spaghetti.
How to store turkey chili:
Turkey chili is great for making ahead of time and having leftovers. If you aren’t planning on feeding a crowd, this chili can be stored in an airtight container for up to 1 week in the refrigerator. Most of the time, chili is often better a day or two after making it.
Freezing:
You can also freeze turkey chili in a freezer safe container for up to 1 month. Let it thaw in the refrigerator overnight and reheat on the stove or microwave.
Did you try making this? Let us know how it went in the comments!
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 297
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1
large red onion, finely chopped
- 1
bell pepper, seeds and ribs removed, finely chopped
- 1
jalapeño, seeded, finely chopped
- 4
cloves garlic, finely chopped
- 2 tbsp.
tomato paste
- 1 1/2 lb.
ground turkey
- 1 tbsp.
chili powder
- 1 tbsp.
kosher salt
- 2 tsp.
ground cumin
- 1 1/2 tsp.
ground coriander
- 1 tsp.
dried oregano
- 1 tsp.
ground mustard
- 1/2 tsp.
cayenne pepper
Freshly ground black pepper
- 1 c.
lager
- 1
(15-oz.) can fire-roasted tomatoes
- 1
(15-oz.) can black beans, drained
- 1
(15-oz.) can kidney beans, drained
- 2 tsp.
chicken or beef bouillon
Shredded cheddar, sour cream, fresh cilantro, and/or saltines or Fritos, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir until vegetables are coated and tomato paste has darkened, 1 to 2 minutes.
- Step 2Add turkey and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Add chili powder, salt, cumin, coriander, oregano, mustard, cayenne, and several grinds of black pepper. Add lager and scrape up any browned bits on bottom of pan. Let simmer, stirring occasionally, until liquid is reduced by about half, 2 to 3 minutes.
- Step 3Add tomatoes, black beans, kidney beans, and bouillon. Bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until chili is thickened, about 45 minutes. Taste and adjust seasonings as desired.
- Step 4Divide chili among bowls. Serve with preferred toppings.
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